1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar


Oatmeal toaster waffles

BT Toronto | posted Monday, Sep 26th, 2016


To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast. 

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes (+ reheating)

Makes: 4 servings


  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
  • 1/4 cup (60 mL) cornstarch
  • 2 tbsp (30 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • Pinch salt
  • 1 3/4 cups (425 mL) milk
  • 3 eggs
  • 1/2 cup (125 mL) melted butter


  • 1 cup (250 mL) fresh blueberries, raspberries or strawberries
  • 2 tbsp (30 mL) maple syrup


  1. In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
  2. Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.
  3. Stack waffles between pieces of parchment paper;  freeze in resealable plastic bag or airtight container for up to 2 weeks.

    To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.

Nutrition facts (Per 1/4 recipe)

  • Calories 700
  • Fat 31g
  • Cholesterol 210mg
  • Sodium 750mg
  • Carbohydrate 89g
  • Fibre 6g
  • Sugars 22g
  • Protein 19g

Tags: , ,

Crispy chicken and egg wafflewiches

Cityline | posted Monday, Jun 20th, 2016


Skip the reservation for brunch and make a delicious dish at home. Claire Tansey’s crispy chicken and egg wafflewich is sure to hit the spot. Makes about 6 waffles.


Cheddar waffles

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1  egg
  • 1 cup buttermilk, well shaken
  • 2 tbsp melted butter or canola oil
  • 1/2 cup grated strong or smoked cheddar

Crispy baked chicken

  • ½ cup all-purpose flour
  • ½ tsp salt
  • 1 egg, beaten
  • 1 cup panko breadcrumbs
  • 6 boneless, skinless chicken thighs, trimmed of fat

Smoky fried eggs

  • 1 tsp butter
  • 1/2 tsp smoked paprika (optional)
  • 3 eggs
  • 1/4 tsp salt


For cheddar waffles:

  1. Preheat waffle iron.
  2. Stir flour with baking powder, baking soda and salt in a medium bowl.
  3. Whisk buttermilk with egg and melted butter in a small bowl.
  4. Add to dry mixture and stir a few times.
  5. Add cheddar and stir again until just combined.
  6. Cook in batches in waffle iron according to manufacturer’s instructions.

For crispy baked chicken:  

  1. Preheat oven to 400F.
  2. Line a large baking sheet with foil.
  3. Stir flour with salt in a shallow bowl. Season well with fresh pepper.
  4. Whisk egg in another shallow bowl.
  5. Pour panko into a third shallow bowl.
  6. Working one thigh at a time, dip chicken in flour until coated and gently tap off excess.
  7. Drop into beaten egg then lift out, letting excess egg drop off.
  8. Transfer to panko, pressing and sprinkling with panko until entire chicken thigh is coated.
  9. Place on prepared sheet. Bake for 20 to 25 minutes or until lightly golden and cooked through.

For smoky fried eggs:

  1. Heat butter in a medium non-stick frying pan over medium heat.
  2. Add paprika and swirl to combine.
  3. Crack eggs over the pan and gently place in the pan.
  4. Sprinkle with salt and season with fresh pepper.
  5. Cover pan and cook 1 min or until whites are set.
  6. Separate eggs from each other and shape them using a heat-proof spatula.
  7. Cover and cook another 2 to 4 minutes or until cooked as desired.

To assemble: Stack 2 chicken thighs on top of each other on a waffle. Top with an egg and another waffle. Drizzle with hot sauce if desired. Courtesy of Claire Tansey

Tags: , , , ,

Atlanta Falcons-style fried chicken and waffles

BT Toronto | posted Tuesday, Nov 19th, 2013


Atlanta Falcons-style fried chicken and waffles


  • 1 (3lb) fryer chicken, cut into 8 pieces,
  • 1 cup all purpose flour
  • 1 tablespoon Cajun seasoning
  • Vegetable oil, for frying

Buttermilk waffles:

  • 2 cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 ½ cups buttermilk
  • ½ bottle beer
  • ½ cup maple syrup


  1. Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
  2. Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Cajun seasoning. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.
  3. Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.
  4. Mix together the beer and maple syrup over low heat for 10 minutes.
  5. Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
  6. In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
  7. Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.

Courtesy Chef Michael P. Clive, @michaelpclive

Tags: , , , , , , ,